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+ servings
a jar of cilantro sauce with spoon and text overlay
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5 from 9 votes

Creamy Cilantro Sauce

It takes just 5 minutes to make this creamy cilantro sauce. Staying true to it’s name, this green sauce has big flavors of cilantro.
Prep Time5 mins
Cook Time0 mins
Course: sauce
Cuisine: Tex-Mex
Servings: 6 people
Calories: 125kcal


  • food processor or blender


  • 1 huge bunch fresh cilantro with stem (2 cups fully packed)
  • 4 cloves garlic
  • 2 jalapenos
  • ¼ cup lime juice
  • ½ cup Greek yogurt
  • 1 teaspoon cumin powder (optional)
  • Salt and freshly ground pepper to taste
  • 1 tablespoon vinegar (optional)
  • cup extra virgin olive oil


  • Pick cilantro, keeping those stem on. Cilantro stem bags loads of flavors and it has so much nutrients in it. You don’t want to be throwing all those nutrients away.
  • Rinse cilantro with stem in water to get rid of any dirt (if plucking fresh from garden).
  • Add cilantro, garlic cloves, jalapenos, salt, ground pepper, cumin powder, lime juice and Greek yogurt into the blender. (You can add all ingredients at a time too).
  • Note: Some food processor doesn’t work if there is liquid at the bottom of the processor jar. Did you know that!? Apparently I didn’t know and I struggled with my newly bought processor trying to figure out why it wouldn’t operate. For those reasons I prefer to add liquids while the processor is running. And also it helps emulsify the sauce into beautiful texture.
  • Pro-Tip : You could first blend garlic so it gets minced well and then blend other ingredients. That way you don’t get chunks of garlic left over in the sauce. Depending on your food processor, you can include or ignore this step.
    If using blender, you don’t have to bother about this step.
  • Blend until smooth.
  • Pour in vinegar (optional) and olive oil in slow streams. Continue to blend
    until it reaches smooth and creamy sauce.
  • Taste and adjust the season (salt and pepper) to taste.
  • Transfer cilantro lime sauce into air tight glass jar. You can store it in fridge for up to a week.
  • Use it on salads, burgers, sandwiches, roasted chicken, grilled meat, for fries for dipping – literally everything.



  1. Use cilantro leaves with stem. Stem has max flavors.
  2. You will not need water since olive oil is used to blend the sauce. Add few tablespoons water if needed in case blender gets stuck.
  3. White vinegar can be replace with red wine vinegar. A mix of vinegar and lime juice adds beautiful tang to the sauce. Use either vinegar or lime juice if you want to cut down the tang.
  4. For diary free cilantro cream sauce use avocado in place of diary. Avocado's gives the sauce creaminess and thickness.
  5. In place of Greek yogurt, use sour cream or cream cheese. 
  6. If you are allergic to cilantro or don't like it's taste, replace cilantro with parsley or fresh basil.
  7. Adjust jalapenos as per your taste. Use more for added heat. 
  8. Replace jalapenos with red chili flakes. 
Nutritional Info - Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 125kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 9.2mg | Calcium: 25mg | Iron: 0.3mg